Five generations. Three malts.
ONE FAMILY
Springbank Distillers are the only Scottish distillery to complete 100% of the production process on site, with human hands critically involved at every stage. The Odd Whisky Coy are delighted to be bringing these exclusive whiskies to Australian shores!
The Mitchell family have overseen Springbank’s careful processes since 1828. Now in the hands of Hedley G. Wright, the fifth generation of the Mitchell family to own and manage Springbank, the distillery is Scotland’s most handmade whisky.
Springbank is located in the Campbeltown whisky region.
Steeped in tradition. Driven by innovation. And lauded by whisky lovers.
Five generations. Three malts.
ONE FAMILY
Springbank Distillers are the only Scottish distillery to complete 100% of the production process on site, with human hands critically involved at every stage. The Odd Whisky Coy are delighted to be bringing these exclusive whiskies to Australian shores!
The Mitchell family have overseen Springbank’s careful processes since 1828. Now in the hands of Hedley G. Wright, the fifth generation of the Mitchell family to own and manage Springbank, the distillery is Scotland’s most handmade whisky.
Springbank is located in the Campbeltown whisky region.
Steeped in tradition. Driven by innovation. And lauded by whisky lovers.
True whisky
HERITAGE
Nestled in the heart of Campbeltown, a loch-side town once proclaimed the ‘whisky capital of the world’, many of the methods established by Springbank’s forefathers are still applied in the distillery today.
Commitment, passion, and skill are poured into every drop throughout production; ensuring each bottle delivers the tastes and characteristics synonymous with Springbank’s range.
There is no distillery in Scotland as self-contained as Springbank. That’s a fact.
From the rare and traditional method of floor malting the barley, to the closing chapter of bottling, every step is completed on site. And it’s been that way for nearly 200 years.
True whisky
HERITAGE
Nestled in the heart of Campbeltown, a loch-side town once proclaimed the ‘whisky capital of the world’, many of the methods established by Springbank’s forefathers are still applied in the distillery today.
Commitment, passion, and skill are poured into every drop throughout production; ensuring each bottle delivers the tastes and characteristics synonymous with Springbank’s range.
There is no distillery in Scotland as self-contained as Springbank. That’s a fact.
From the rare and traditional method of floor malting the barley, to the closing chapter of bottling, every step is completed on site. And it’s been that way for nearly 200 years.
The whisky drinker’s
Whisky
“Oh Campbeltown Loch, I wish you were whisky! Campbeltown Loch, Och Aye!
Oh Campbeltown Loch, I wish ye were whisky! I wid drink ye dry…” cries the famous folk song.
And if Springbank were filling the loch, you’d find few objectors.
Springbank: 2.8 times distillation with hint of peat
Longrow: double distilled and bucket loads of peat
Hazelburn: triple distilled, no peat
The whisky drinker’s
Whisky
“Oh Campbeltown Loch, I wish you were whisky! Campbeltown Loch, Och Aye!
Oh Campbeltown Loch, I wish ye were whisky! I wid drink ye dry…” cries the famous folk song.
And if Springbank were filling the loch, you’d find few objectors.
Springbank: 2.8 times distillation with hint of peat
Longrow: double distilled and bucket loads of peat
Hazelburn: triple distilled, no peat
A taste of tradition,
NOTES OF INNOVATION
With close to two centuries of distilling, Springbank’s storied journey has been punctuated by a couple of carefully crafted introductions to their range.
Longrow and Hazelburn reflect the distillery’s experience and passion, to accompany their flagship Springbank.
Springbank is born from lightly peated barley and a unique two-and-a-half-times distillation process. It’s a complex and full-bodied maritime dram.
Available in bottlings of 10, 12, 15, 18 and 21-year-olds, each offering slightly different palates and finishes.
First distilled in 1973, Longrow was born through experimentation. Springbank’s curious chairman set out to prove that an Islay style single malt could be produced on the mainland.
Today, the heavily peated and wonderfully smoky Longrow is available in three bottlings: Peated, Red and 18-year-old.
Hazelburn was first swigged in 1997. Using malt that is air dried only and distilled three times in Springbank’s old copper stills, Hazelburn offers a spirit that is light, fruity, and subtle.
It’s available in 10 and 12-year-old expressions.
A taste of tradition,
NOTES OF INNOVATION
With close to two centuries of distilling, Springbank’s storied journey has been punctuated by a couple of carefully crafted introductions to their range.
Longrow and Hazelburn reflect the distillery’s experience and passion, to accompany their flagship Springbank.
Springbank is born from lightly peated barley and a unique two-and-a-half-times distillation process. It’s a complex and full-bodied maritime dram.
Available in bottlings of 10, 12, 15, 18 and 21-year-olds, each offering slightly different palates and finishes.
First distilled in 1973, Longrow was born through experimentation. Springbank’s curious chairman set out to prove that an Islay style single malt could be produced on the mainland.
Today, the heavily peated and wonderfully smoky Longrow is available in three bottlings: Peated, Red and 18-year-old.
Hazelburn was first swigged in 1997. Using malt that is air dried only and distilled three times in Springbank’s old copper stills, Hazelburn offers a spirit that is light, fruity, and subtle.
It’s available in 10 and 12-year-old expressions.